Meal House 5-29-25
Crispy Polenta with Braised Chicken & Tomato Stew with Ground Parmesan + Arugula Salad with Farro, Roasted Sweet Potatoes, Goat Cheese & Maple Cranberry Vinaigrette
welcome Milhouse family i’m going to take you through this week’s meal this week we are doing a palenta with a brazed chicken and tomato stew then we are doing an arugula salad it’s going to have some farro some roasted sweet potatoes a maple cranberry vinegrett let’s get started for the palenta this week I have a non-stick pan over a medium flame heating up we’re going to add some oil to that and you want the oil to shimmer a little bit to let you know it’s hot we want it to be warm enough when we add the palenta that we hear a good sizzle we don’t want to crowd our pan so you may have to do this in batches and move that around a little bit while it’s heating so that it doesn’t stick and we’re going to let that we’re going to give it some shakes every so often just so we know it’s not sticking and we’ll come and check back on that in just a minute or two okay this has been cooking for a few minutes and I can start to see that some of the edges are browning so I know it’s going to be time to give this before I do I’m going to just do a little salt on this side and a little pepper and we’re going to give this flip that’s a good sign so now we will do the same thing on this other side add a little salt pepper our goal is to get it nice and crispy and have the inside be hot all at the same time so we don’t want to cook it too hot and we want to allow the middle time to heat up so all set it’s probably going to be about 5 to 8 minutes in the pan we’ll let that cook some more we’ll come back and check all right we’re going to we’ve been cooking now a few more minutes on this other side and we we’ll see we should have a nice crispiness now you’ll notice there’s there is extra oil in the pan and that’s that’s okay we need the extra oil to make sure that uh the heat’s making contact with the palenta on the bumpy parts we’re going to just flip this over one more time the that first side that we cooked is going to be the side that we’re going to serve up and so I just want to crisp it one more time and then I’ll let that crisp we’ll come back and we will plate up the rest of the dish so our palenta is just doing its last little crisping that we talked about while that’s happening you can heat up your tomato stew i just heated mine in the microwave it works really well heats it nice and gently so that’s nice and warm and so basically what we’ll do we will invert our palentus you got that nice crispy side and then we will put our tomato stew over the top and then we’re going to finish that with just some parmesan okay so we have our crispy palenta with tomato stew and ground parmesan for our salad today we’ve got all of our ingredients ready so I have we’ve got our arugula the sweet potato the sweet potato I did put in the microwave for just a like 20 30 seconds it’s going to be much better if it’s at least room temperature or slightly warm doesn’t have to be be hot um we got our farro our dressing and goat cheese we will just get this into a bowl so we’ll add our sweet potatoes and our farro and then dressing and I’m using just a glove to mix it up got that on our plate right and then some of our goat cheese over the top and we are set with our arugula and farro salad with roasted sweet potatoes goat cheese and a maple cranberry vinegarette